Every family has a tried and true stuffing recipe. The one below is a real favorite, at Thanksgiving and any time of year!
This recipe calls for baking the stuffing in a casserole dish, and resting turkey legs over top. The juices and the flavor drips down into the stuffing, keeping it moist and delicious, and you also end up with some extra turkey meat you can save and use the next day for some turkey pot pie. Keep reading below for this fantastic recipe…
Our Favorite Turkey Stuffing Recipe
- 2 loaves white sandwich bread cut until 1/2″ cubes
- 3 lbs turkey wings separated at the joints
- 1 1/2lbs sage sausage without the casings
- 2 teaspoons vegetable oil
- 6 tablespoons unsalted butter (plus extra to grease the baking dish)
- 1 large onion, chopped fine
- 3 ribs celery, chopped fine
- 2 teaspoons table salt
- 2 tablespoons minced fresh thyme leaves
- 3 tablespoons minced fresh sage leaves
- 1 teaspoon ground black pepper
- 2 1/2 cups low-sodium chicken broth
- 3 large eggs
- 3 tablespoons chopped fresh parlsey leaves
- Preheat the oven to 250F.
- Spread the bread cubes in an even layer over two rimmed baking cheets. Bake for about 45 minutes to an hour, stirring occasionally during baking.
- Transfer bread crumbs to a large bowl, then increase the oven temperature to 375F
- Use the tip of a paring knife to poke a few holes into each wing segment.
- Heat oil in a skillet over medium-high heat until it begins to simmer. Add the wings and cook until golden brown (about 4 to 6 minutes). Flip wings and cook for another 4 to 6 minutes. Transfer wings to a medium bowl and set aside.
- In a dutch oven, heat the butter over medium heat until it starts to foam. Add the sausage and cook, using a wooden spoon to break it apart to small pieces. Cook, stiring frequently until only a few bits of pink remain (about 8 minutes).
- Add onions, celery, and 1/2 teaspoon salt. Cook, stirring until vegetables are softened but not browned (7 to 9 minutes).
- Add thyme, sage, and pepper, and cook for about another 30 seconds.
- Add a cup of broth, and bring the mixture to a simmer, using a wooden spoon to scrape the browned bits from the bottom of the dutch oven.
- Once it has reached a simmer, add the vegetable and sausage mixture to the bowl with the dried bread and toss to combine.
- Grease a large baking dish with butter. In a medium bowl, whisk together eggs, 1 1/2 cups broth, 1 1/2 teaspoons salt, and any accumulated juices from the wings that have been set aside.
- Add the egg/broth mixture and the parsley to the bread, and gently toss to combine.
- Transfer the mixture to the greased baking dish.
- arrange the wings on top of the stuffing, and cover tightly with aluminum foil. Place the baking dish on a rimmed baking sheet, then place it in the oven.
- Bake until the thickest parts of the wings register 175F on a thermomeber (about 60 to 75 minutes).
- Remove the foil and transfer the wings to a dinner plate, or the fridge for later use.
- Use a fork to gently fluff the stuffing, and let it rest for 5 minutes before serving.
Recipe adapted from Serious Eats